Every baker has their special flour blends for making pizza. My go-to recipe consists of a blend of refined 00 flour and semolina flour.
These are some of the best quality flours you can find on the market.
Try the following recipe:
- 400 g Grano Tenero 00 flour
- 100 g Rimacinata (Semolina flour)
- 7 g dried yeast (1 sachet)
- 325 ml Warm Water
- 1/2 tbsp sugar
- 2 tbsp Extra Virgin Olive oil
Make the dough and leave it to rest in the fridge overnight (ideally). Use it the next day. This should make one large tray or 3 individual size pizzas.
If you’re making another batch later in the week, save a piece of your old dough and mix it in with the new batch for some added flavour.
Want to chat about sourdough pizzas? Give me a shout.
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